Description
A beginner-proof, hearty, and smoky vegan chili that uses pantry staples like sweet potatoes and black beans. It features a rich, thick consistency and is finished with a tangy lime crema for a restaurant-quality meal.
Ingredients
Scale
- 2 medium yellow onions, diced
- 2 large sweet potatoes, peeled and cubed (1/2-inch)
- 2 cans (15oz each) black beans, drained and rinsed
- 1 can (28oz) crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1 can (4oz) mild diced green chiles
- Salt and pepper to taste
Instructions
- Prep ingredients: Dice onions and sweet potatoes, mince garlic, and drain/rinse beans.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and a pinch of salt; cook for 5-7 minutes until soft and translucent.
- Add minced garlic, chili powder, cumin, and smoked paprika. Stir constantly for 1 minute until fragrant.
- Add cubed sweet potatoes, crushed tomatoes, vegetable broth, green chiles, and black beans. Stir to combine, scraping up browned bits from the bottom.
- Bring the mixture to a boil, then reduce heat to low. Cover with a lid slightly ajar and simmer for 20-25 minutes until sweet potatoes are fork-tender.
- While chili simmers, whisk together 1/2 cup coconut yogurt, 1 tablespoon lime juice, 1 teaspoon maple syrup, and a pinch of salt to make the lime crema.
- Taste the chili and season with salt and pepper as needed.
- Let the chili rest for 10 minutes before serving. Serve hot topped with lime crema, avocado, cilantro, and optional toppings.
Notes
For best results, use smoked paprika for a deep, smoky flavor. Cut sweet potatoes into uniform 1/2-inch cubes for even cooking. The chili tastes better the next day as flavors meld. The lime crema can be made up to 3 days in advance. If the chili is too watery, simmer uncovered to reduce or mash a few potatoes against the pot to thicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 280
- Sugar: 12
- Sodium: 400
- Fat: 6
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: vegan chili, sweet potato chili, black bean chili, easy vegan recipes, meal prep, comfort food, gluten-free